The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for a second time:
1. Improper cold holding
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Continually train employees on how to prevent cross contamination using document provided. Monitor sanitizing practices when handling raw vs. ready-to-eat foods.
2. Train employees to make wiping buckets with chlorine sanitizing solution for storage of wet wiping cloths
3. Create and monitor Temperature Logs using template provided (English, Spanish)
4. Create and monitor Time as a Public Health Control (TPHC) logs for bean sprouts and salad with bean sprouts
Please send the following to the Health Department within 7 days:
1. Copy of signed inspection report
2. Copy of service invoice for Fagor 2 dr upright cooler. Please do not use cooler to store any Time/Temperature Control for Safety (TCS) foods until able to maintain an ambient temperature of 41F or below.
3. Copy of temperature logs
4. Copy of TPHC logs for bean sprouts and salad
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN FAGOR 2 DR UPRIGHT COOLER- LIVER, TOFU IN WATER (44F, 43F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. LIVER AND TOFU DISCARDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): BEAN SPROUTS, SALAD WITH BEAN SPROUTS.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. BEAN SPROUTS AND SALAD LABLED WITH A DISCARD TIME OF 3:00PM.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned before each use with a different type of raw animal food. OBSERVED DELI SLICER SOILED WITH RAW BEEF BEING USED TO CUT READY-TO-EAT SCALLIONS WITHOUT WASH, RINSE, AND SANITIZING PRIOR TO CUTTING SCALLIONS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. SCALLIONS DISCARDED. TRAINING PROVIDED.
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11/23/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please be advised to keep items like garlic and oil/bean sprouts at 41F or below to prevent the growth of bacteria. Certified Food Manager (CFM) opted to use Time as A Public Health Control (TPHC) for fish paste held at room temperature. TPHC document provided. Please review the Employee Health Policy documents provided today (Employee Health Decision Guidelines, Big 5 Document) in detail with employees in order to promote public health. Discussed active managerial control (AMC) and shared responsibility (daily maintenance of TPHC documents, food temperature logs, equipment logs).
- Critical: Demonstration of Knowledge/Employee Health Policy - Diseases or Medical Conditions (corrected on site)
Observation: The person in charge is not able to provide a verbal or written policy for preventing the transmission of foodborne disease by an employee who has a disease or a medical condition.
Correction: The person in charge or certified food manager (CFM) is responsible for knowledge, of at least the primary foodborne diseases (the Big 5) and medical conditions, to determine possible restriction or exclusion of food employees. PROVIDED EMPLOYEE HEALTH POLICY TRAINING TO CFM AND STAFF. PROVIDED EMPLOYEE HEALTH POLICY DOCUMENTS.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. WHEN ASKING ABOUT DISH WASHING PROCEDURE, EMPLOYEES DID NOT KNOW HOW TO SANITIZE DISHES AFTER MANUAL WAREWASHING.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. PROVIDED SANITIZING TRAINING IN ENGLISH AND SPANISH. DEMONSTRATED HOW TO VERIFY SANITIZER CONCENTRATION USING CHLORINE TEST STRIPS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: TONGS, SPATUALS, AND METAL SPOONS STORED IN ROOM TEMPERATURE WATER NEAR COOK LINE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. TONGS, SPATULAS, AND METAL SPOONS PLACED IN POT OF BOILING WATER ON STOVE.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WET WIPING CLOTHS PLACED IN SANITIZING BUCKETS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: PREP TABLE- GARLIC IN OIL (70F), BEAN SPROUTS (58F), FISH PASTE (74F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. GARLIC AND OIL/BEAN SPROUTS PLACED IN FAGOR 2 DR COOLER, FISH PASTE TIME LABLED FOR TIME AS A PUBLIC HEALTH CONTROL.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not NONABSORBENT: WIPING CLOTHS BEING USED TO COVER LETTUCE, COOKED NOODLES IN KELVINATOR 2 DR COOLER.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent. WIPING CLOTHS REMOVED. ALL ITEMS IN COOLER COVERED WITH PLASTIC WRAP.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: PLEASE FAX OR E-MAIL CFM CARD WITHIN 30 DAYS. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. .
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HANDWASHING SIGNS IN VIETNAMESE, SPANISH, AND ENGLISH.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR in the KITCHEN BEHIND GRILL is in need of cleaning. OBSERVED EXCESSIVE GREASE SPILLED ON FLOOR BEHIND GRILL EXTENDING FROM WALL TO COOKLINE.
Correction: PLEASE CLEAN GREASE OFF FLOOR WITHIN 24 HOURS TO ELIMINATE FIRE HAZARD. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/01/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Uncovered food containers were noted inside the walk-in freezer and reach-in refrigerator where the food is subject to contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly to protect the food from being contaminated.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sink located near the 3-compartment sink./.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.(soap provided during the inspection).
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at some handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.(Posters given to the owner)
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12/19/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Auto Chlor A5
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.---68F
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.---Move to a cooling unit that maintains 41F and below.
- Outer Openings, Protected / Screen Requirements
Observation: Door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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06/26/2014 | Routine | |
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There are not covered trash cans in the restrooms.
Correction: Provide covered trash cans in both restrooms.
- Ventilation Systems, Shall Be Clean (repeated violation)
Observation: It could not be determined if the hood system had been professionally cleaned to the roof within the last six months.
Correction: Within 7 days, provide a receipt for the cleaning of the hood. Fax or email the receipt to the Health Department.
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11/01/2013 | Pre-Opening | |
Restrooms must be completely functional at the time of the next pre-opening inspection - soap, paper towels, toilet paper, trash cans.
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Virginia Indoor Clean Air Act
Observation: There were no non-smoking signs in the establishment.
Correction: Provide no smoking signs - one in the foyer and two on either side of the dining room.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: The consumer advisory is incomplete on the menu.
Correction: Information was given to the operator regarding proper verbiage for the consumer advisory. Items which may be served raw or undercooked must be marked on the menu with an asterisk(*). The consumer advisory must be placed at the bottom of the menu page, also marked with and asterisk(*). Provide a modified menu at the next pre-opening inspection.
- Equipment / Non Food / Design / Easy Clean
Observation: There is protective plastic sheeting on surfaces of some of the new equipment in the kitchen. The sheeting does not provide a smooth and cleanable surface.
Correction: Remove the protective plastic sheeting from all new equipment: two microwave ovens, prep table, prep cart at the cookline.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: There is not an air gap a the floor drain serving the 3 vat sink, only an air break.
Correction: Modify(cut) the drain line from the grease trap to provide an air gap of approximately 3" above the floor drain. The pipe was marked for cutting.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There are not covered trash cans in the restrooms.
Correction: Provide covered trash cans in both restrooms.
- Light Bulbs / Locations where Shielding is Required
Observation: The following locations need light shielding:
1) Two light fixtures in the kitchen ceiling.
2) Four light bulbs in the hood above the cookline.
Correction: Provide protective shielding on lights above food prep areas.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is not soap at all handsinks.
Correction: Provide hand soap at all handsinks. Wall dispensers are preferred.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels at all handsinks.
Correction: Provide paper towels, in dispensers, at all handsinks.
- Toilet Tissue, Availability
Observation: There was no toilet tissue available in the restrooms.
Correction: Provide toilet tissue in both restrooms.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: There is no light in the walkin freezer.
Correction: Provide light in the walkin freezer, minimum 10 foot candles.
- Physical Facilities Good Repair
Observation: The following is in need of repair:
1) four holes in the stainless steel back edge of the 3 vat sink.
2) gap along the back of the 3 vat sink between the wall and sink.
3) above the dishwasher drainboard there is no wall covering of an area 8" x 22" or so. The plywood backer board is visible. This is not a cleanable surface.
Correction: 1) Seal the holes with a cleanable material.
2) Seal the gap between the wall and the 3 vat sink. The owner discussed using a stainless surface. Caulk the final edges after closing the gap.
3) Provide a cleanable wall surface above the dishwasher drainboard.
- Ventilation Systems, Shall Be Clean
Observation: It could not be determined that the hood had been professionally cleaned to the roof within the last six months.
Correction: Provide a receipt for professional cleaning of the hood to the roof within 7 days.
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10/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Eden Kitchen Restaurant, 6793c Wilson Bv, Falls Church, VA 22044 »